The Relationship Between Salt Restriction and Taste Sensitivity in Patients With Chronic Kidney Disease
试验速览
- 阶段
- 不适用
- 状态
- 撤回
- 试验地点
- 1
- 主要终点
- ratings of taste sensitivity assessed by the ISO method of investigating sensitivity of taste（ISO 3972:1991）
研究概览
简要总结
The compliance of salt restriction in patients with CKD may be associated with taste sensitivity.
研究设计
- 研究类型
- Observational
- 观察模型
- Cohort
- 时间视角
- Prospective
入排标准
- 年龄范围
- 18 Years 至 80 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •stage 3-5 CKD patients
- •clinical stable
排除标准
- •renal replacement therapy
- •systemic infection
- •Alzheimer's disease
- •acute cardiovascular events, active hepatitis
- •all other study-obstructive conditions
结局指标
主要结局
ratings of taste sensitivity assessed by the ISO method of investigating sensitivity of taste（ISO 3972:1991）
时间窗: up to 12 weeks after intervention
Taste sensitivity is measured by five taste solutions（salty、sour、bitter、sweet、umami). Every taste solution contains 8 different concentration. Detection , recognition and difference thresholds will be measured .Their definitions are as bellow. Detection threshold：minimum value of sensory stimulus needed to give rise to a sensation. The sensation need not be identified. Recognition threshold：minimum value of a sensory stimulus permitting identification of the sensation perceived. Difference threshold：value of the smallest perceptible difference in the physical intensity of a stimulus.
次要结局
未报告次要终点
研究者
Dong Jie
Nephrology chief physician
Peking University First Hospital